Carp roe salad

Name: Carp roe salad - Arina F.
Ingredients: 3; 4 tablespoons carp roe; 1 tablespoon lemon juice; salt (if not too salty); 1 onion; semolina; oil; water

Appetizers - Carp roe salad by Arina F. - Recipia

I have made carp roe salad at home several times, especially when I crave something salty and filling. I usually leave both the roe and the oil at room temperature for a bit, as it mixes more easily. This salad has the texture I like and is quite quick to prepare if you know a few simple details. Quick Info Total time: about 30 minutes Effective preparation time: 20 minutes Cooking time: 10 minutes (for boiling semolina) Servings: 4 Difficulty: easy Recipe type: snack, appetizer Ingredients 3-4 tablespoons carp roe (kept at room temperature) Oil (enough to mix in gradually) 1 tablespoon lemon juice 1 small onion Semolina (enough to achieve a soft consistency, to taste) Water (about a small cup, for boiling semolina) Salt (only if the roe is not salty enough) Preparation Method 1. Take the roe and oil out of the fridge a while before, so they reach room temperature. This helps with better homogenization. 2. Place the roe in a bowl and start mixing it with a wooden spoon, adding the oil gradually. Keep mixing until you see the color change, becoming lighter and fluffier. 3. Squeeze a tablespoon of lemon juice and mix. The lemon helps to lighten and froth the roe. Taste to see if more salt is needed, but only add if you feel it’s necessary. 4. Separately, boil a small cup of water, then sprinkle in the semolina while stirring to avoid lumps. Boil until you get a dough-like consistency, not too hard but not liquid either. 5. Remove the semolina from the heat and let it cool completely. 6. Once the semolina has cooled, add it to the already mixed roe and homogenize everything with the spoon. 7. Clean the onion and chop it finely. Add the onion at the end, mixing briefly. 8. Serve the salad on slices of bread. It can be enjoyed plain, but it’s more balanced with semolina, especially if the roe is salty. Why I make this recipe often I like that it’s quick to make and you don’t need a mixer or complicated utensils. The taste is just right, and if you use semolina, the salad isn’t heavy. A small portion is enough for a few sandwiches. It keeps decently in the fridge for a few hours. Tips and Variations Tips - Mix the roe patiently with a wooden spoon, not with a whisk or mixer, to avoid breaking it. - Don’t add all the oil at once, but gradually, to achieve a lighter texture. - Lemon not only lightens the mixture but also cuts the oily taste. - The onion is added at the end to remain fresh. - Let the semolina cool completely before adding it, otherwise, it may break the roe. Substitutes - If you don’t have carp roe, you can use pike roe or other salted roe, but the taste will be different. - Refined oil is more suitable, so it doesn’t alter the taste of the roe. I don’t recommend olive oil because it’s too strong in flavor. - The onion can also be red if you want a sweeter note. Variations - You can omit the semolina if you want a more concentrated salad, but it will be saltier and heavier in texture. - Sometimes, a little pepper or herbs are added, but the classic version has no other flavors. Serving Ideas - On slices of white or whole grain bread. - With sliced tomatoes if you want something fresher. - As part of a platter with raw vegetables. Frequently Asked Questions Can the roe be made without semolina? Yes, you can consume it without semolina, just mixed with oil, but it will be denser and may seem saltier. Can the recipe be made without onion? Yes, but the onion adds a fresh taste and balances the saltiness. How much oil is exactly added? There’s no fixed amount; you add a little at a time until you see the roe lighten in color and become fluffy. It depends on the amount of roe and consistency. Can I use another type of roe? Yes, but the taste differs quite a lot. For this recipe, carp roe gives the most well-known result. How long does it take for the semolina to cool? It depends on the quantity and the bowl, but generally 10-15 minutes if you spread it out a bit to cool faster. Nutritional Values Approximately, for a medium serving (about 50 g of salad with semolina): Calories: approx. 150-170 kcal Proteins: 2-3 g Fats: 12-15 g Carbohydrates: 6-7 g (mainly from semolina and onion) Values may vary depending on how much oil you use and how much semolina you add. It’s a salty snack with fats, so small portions are sufficient. Storage and Reheating The roe salad keeps well in the fridge for about 24 hours, covered. I do not recommend reheating; it’s served cold or at room temperature. If it sits too long, the onion may release water, and the roe changes texture, so it’s best eaten on the day it’s made or the next morning.

Preparation

I kept the fish roe and oil at room temperature. In a bowl, I started to mix the roe with a little oil using a wooden spoon until they began to multiply and whiten. I added lemon juice (this will make them whiter and frothier). Finally, I chopped the onion finely and added it to the roe. Then, in a pot, I added a little water (about 1 cup) and semolina until it formed a dough that is neither too hard nor too soft. After the semolina cooled, I added it to the roe and mixed until incorporated. They can be eaten plain without semolina, but they are heavier; I add semolina, which will also absorb some salt if they are too salty. It is spread on slices of bread and can be eaten with tomatoes. Enjoy your meal!

Carp roe salad

Preparation

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